1 comment:

Adorable plums in your photo! Actually it's Marion Burros' recipe from the NYTimes, and Phil's Aunt Shayna gave me the photocopy of the Times article. I don't mix the lemon juice or cinnamon/sugar with the plums. I just sprinkle them on at the end after arranging the plums prettily I also don't slice the plums, I just halve and de-pit and place them skin side up. If I use regular plums instead of prune plums I do slice, or really, sixth them. My other advice is not to use a mixer on the batter. Phil's aunts do, and it comes out like cakemix: way too airy. I leave the butter out overnight so it's easy to cream (and the eggs, too, if I remember) and then mix til everything is blended but not more than that. That keeps the texture dense. You probably do it right instinctively!

About Me

I live in Ann Arbor, Michigan, but love to travel, to live in temporary places, and to cook and eat in new places. I began blogging in 2006, and kept both a food and a travel blog through 2015. I'm now posting both food and travel at maefood.blogspot.com -- including various posts about Mona Lisa parodies, detective fiction, world literature and many other interests.